Cooking device and components thereof

ABSTRACT

A cooking system includes a housing having a hollow interior and food is receivable within said hollow interior. A heating element is associated with the housing and a support body supports food within the hollow interior. The support body includes a body having a plurality of diffuser ribs. A plurality of channels is formed between the plurality of diffuser rib and at least one of the plurality of diffuser ribs and the plurality of channels is operable to deflect a relatively downward flowing fluid relatively horizontally across said support body.

CROSS-REFERENCE TO RELATED APPLICATIONS

This present application is a continuation of U.S. patent applicationSer. No. 16/402,029, filed May 2, 2019, entitled “Cooking Device andComponents Thereof,” which claims the benefit of U.S. ProvisionalApplication Ser. No. 62/810,249, filed Feb. 25, 2019, which are herebyincorporated herein by reference in its entireties.

BACKGROUND

Embodiments of the present disclosure relate generally to a cookingsystem, and more specifically, to a countertop air grilling systemoperable in a plurality of distinct cooking modes.

SUMMARY

According to an embodiment, a cooking system includes a housing having ahollow interior and food is receivable within said hollow interior. Aheating element is associated with the housing and a support bodysupports food within the hollow interior. The support body includes abody having a plurality of diffuser ribs. A plurality of channels isformed between the plurality of diffuser rib and at least one of theplurality of diffuser ribs and the plurality of channels is operable todeflect a relatively downward flowing fluid relatively horizontallyacross said support body.

In addition to one or more of the features described above, or as analternative, in further embodiments said downward flowing fluid has arotation, and said rotation of said downward flowing fluid is decreasedas said downward flowing fluid contacts said support body.

In addition to one or more of the features described above, or as analternative, in further embodiments said fluid enters said plurality ofchannels adjacent a periphery of said support body and is directedtowards a relative center of said support body by at least one of saidplurality of ribs and said plurality of channels, said fluid beingexhausted from said relative center of said body having said rotationalmotion.

In addition to one or more of the features described above, or as analternative, in further embodiments said plurality of diffuser ribsextend upwardly from said body into said hollow interior.

In addition to one or more of the features described above, or as analternative, in further embodiments said support body further comprisesa plurality of ribs.

In addition to one or more of the features described above, or as analternative, in further embodiments said diffuser ribs are a part ofsaid plurality of ribs.

In addition to one or more of the features described above, or as analternative, in further embodiments said plurality of ribs include shortribs, intermediate ribs, and long ribs.

In addition to one or more of the features described above, or as analternative, in further embodiments said diffuser ribs include said longribs.

In addition to one or more of the features described above, or as analternative, in further embodiments said diffuser ribs include said longribs and said intermediate ribs.

In addition to one or more of the features described above, or as analternative, in further embodiments said support body further comprisesa plurality of openings extending through the body.

In addition to one or more of the features described above, or as analternative, in further embodiments said support body has a thermal massbetween about 200 g and about 3 kg.

In addition to one or more of the features described above, or as analternative, in further embodiments said support body is formed from ametal material.

In addition to one or more of the features described above, or as analternative, in further embodiments said support body is formed from aferromagnetic material.

In addition to one or more of the features described above, or as analternative, in further embodiments said support body is coated with anon-stick material.

In addition to one or more of the features described above, or as analternative, in further embodiments comprising at least one handleextending from said support body. In addition to one or more of thefeatures described above, or as an alternative, in further embodimentscomprising a food container receivable in said hollow interior, saidsupport body being removably mounted within an interior of said foodcontainer.

In addition to one or more of the features described above, or as analternative, in further embodiments comprising a temperature sensor formonitoring at least one of a temperature within said hollow interior anda temperature of said support body, said temperature sensor beinglocated remotely from said heating element.

In addition to one or more of the features described above, or as analternative, in further embodiments said temperature sensor extends intosaid interior of said food container.

In addition to one or more of the features described above, or as analternative, in further embodiments said temperature sensor extendsthrough a sidewall of said food container.

In addition to one or more of the features described above, or as analternative, in further embodiments said temperature sensor is operableto monitor if a temperature of said support body is above a minimumthreshold for achieving a Maillard reaction with the food.

In addition to one or more of the features described above, or as analternative, in further embodiments comprising a second temperaturesensor for monitoring a temperature of a fluid circulating within saidhollow interior.

In addition to one or more of the features described above, or as analternative, in further embodiments said second temperature sensor islocated downstream from said heating element relative to a flow of saidfluid circulating with said hollow interior.

BRIEF DESCRIPTION OF THE FIGURES

The accompanying drawings incorporated in and forming a part of thespecification embodies several aspects of the present disclosure and,together with the description, serves to explain the principles of thedisclosure. In the drawings:

FIG. 1 is a front perspective view of the cooking system according to anembodiment;

FIG. 2 is a front perspective view of the cooking system with the lid inan open position according to an embodiment;

FIG. 3 is a cross-sectional view of the cooking system according to anembodiment;

FIG. 4 is a cross-sectional view of the cooking system with the lid inan open position according to an embodiment;

FIG. 5 is a perspective view of a cooking container having an accessorylocated therein according to an embodiment;

FIG. 6 is a cross-sectional view of a cooking container having anaccessory located therein according to another embodiment;

FIG. 7 is a detailed cross-sectional view of an interface between acooking container and a liner including a sensor according to anembodiment;

FIG. 8 is a perspective view of a cooking container having a temperaturesensor according to an embodiment;

FIG. 9 is a cross-sectional view of the cooking container of FIG. 8according to an embodiment;

FIG. 10 is a schematic diagram of the cooking system according to anembodiment;

FIG. 10A is a top view of the base of the cooking illustrated a flow ofthe air provided to the cooking volume according to an embodiment;

FIG. 11 is a schematic diagram of a control system of the cooking systemaccording to an embodiment;

FIG. 12 is a perspective view of support body receivable within acooking container of the cooking system according to an embodiment;

FIG. 13 is a schematic diagram of a control system of the cooking systemaccording to another embodiment;

FIG. 14 is a perspective view of another accessory receivable within acooking container of the cooking system according to an embodiment;

FIG. 15 is a perspective view of another support body receivable withina cooking container of the cooking system according to an embodiment;

FIG. 16 is a schematic diagram of a cooking zone of the cooking systemaccording to an embodiment; and

FIG. 17 is a schematic diagram of a cooking zone of the cooking systemaccording to an embodiment.

The detailed description explains embodiments of the disclosure,together with advantages and features, by way of example with referenceto the drawings.

DETAILED DESCRIPTION

With reference now to the FIGS., a cooking system is illustrated atnumeral 20. As shown, the cooking system 20 includes a base 22 and a lid24. The base 22 includes a housing 26 having an exterior, heat resistantor non-conductive surface 28 and an interior surface 30 that defines ahollow interior 32. The housing 26 may be made of any suitable material,such as glass, aluminum, plastic, or stainless steel for example. Aliner 34 may be disposed within the hollow interior 32 of the housing26. The liner 34 may be formed from any suitable conductive material,such as aluminum for example. In an embodiment, best shown in FIG. 2,the liner 34 forms the interior surface 30 of the housing 26 (see FIG.4) and thereby defines the hollow interior 32 of the housing 26.Alternatively, the liner 34 may be offset form the interior surface 30of the housing 26. However, it should be understood that othercomponents of the cooking system 20, or surfaces thereof, may alsodefine the hollow interior 32.

In an embodiment, a cooking container 36 is receivable inside the hollowinterior defined by the liner 34. Although the cooking container 36 isdescribed herein as being removable from the housing 26 of the base 22,embodiments where the cooking container 36 is integrally formed with thehousing 26 are also contemplated herein. The cooking container 36, bestshown in FIGS. 2 and 4-6, has an interior 38 designed to receive andretain food support structures for supporting one or more consumableproducts, such as food products for example, therein. Examples of foodproducts suitable for use with the cooking system 20, include but arenot limited to, meats, fish, poultry, bread, rice, grains, pasta,vegetables, fruits, and dairy products, among others. The cookingcontainer 36 may be a pot formed from a ceramic, metal, or die castaluminum material. In an embodiment, an interior surface 40 of thecooking container 36 includes a nano-ceramic coating and an exteriorsurface 42 of the cooking container 36 includes a silicone epoxymaterial. However, any suitable material capable of withstanding thehigh temperatures required for cooking food products is contemplatedherein.

One or more handles 44 may be associated with the cooking container 36to allow a user to easily grasp and manipulate the cooking container 36.In the illustrated, non-limiting embodiment, the cooking container 36includes two handles 44 extending from opposing sidewalls 46 of thecooking container 36. The handles 44 may be movable or removablyconnected thereto, such as via one or more fasteners for example, oralternatively, may be integrally formed with a sidewall 46 of thecooking container 36. Although the cooking container 36 illustrated anddescribed herein has two handles 44, embodiments having a single handle,more than two handles, or no handles are also contemplated herein.Further, any suitable configuration of the cooking container 36 and/orhandles 44 is within the scope of the disclosure.

The cooking container 36 and/or the liner 34 may be configured toproperly position the cooking container 36 within the liner 34. In anembodiment, best shown in FIG. 4 and FIG. 6, one or more bumpers 48extend inwardly from the liner 34 to engage the exterior surface 42 ofthe cooking container 36. The bumpers 48 may be spaced equidistantlyabout the inner periphery of the liner 34 to center the cookingcontainer 36. However, embodiments where the bumpers 48 are notequidistantly spaced, or embodiments having only a single bumper 48 arealso contemplated herein.

Alternatively, or in addition, the cooking container 36 may be contouredto facilitate positioning of the cooking container 36 within the liner34. In an embodiment, a cross-sectional area of the cooking container 36varies over the height of the cooking container 36. For example, a step50 may be formed in a central portion of the sidewall 46 of the cookingcontainer 36. Accordingly, a first portion of the cooking container 36extends between an upper surface 52 of the cooking container 36 and thestep 50, and a second portion of the cooking container 36 extendsbetween the step 50 and a bottom 54 of the cooking container 36. As aresult of the horizontal offset created by the step 50, the diameter ofthe first portion of the cooking container 36 is larger than thediameter of the second portion of the cooking container 36. In anembodiment, the step 50 is located near, but offset from, the bottom 54of the cooking container 36. Further, the step 50 may extend over theentire inner periphery of the cooking container 36, or alternatively,over only select portions thereof.

In an embodiment, the step 50 is sized and shaped to cooperate, forexample overlap or mate with, another component of the cooking system 20to position the cooking container 36 relative to the base 22. Forexample, a spacer 56 (best shown in FIG. 6) may be mounted within thehollow interior 32 defined by the liner 34, and the step 50 may directlyengage the spacer 56 when the cooking container 36 is installed withinthe liner 34. Alternatively, a ledge 58 as shown in FIG. 7,complementary to the step 50, may be affixed to or integrally formedwith the liner 34 such that when the cooking container 36 is insertedinto the liner 34, the step 50 and ledge 58 align to seat the cookingcontainer 36 in a desired manner.

One or more accessories or support bodies (to be described in moredetail below), may be compatible for use with the cooking system 20. Insuch embodiments, the accessories or support bodies may be receivablewithin the hollow interior 32 of the liner 34, or alternatively, withinthe interior of the cooking container 36. In an embodiment, an accessoryor support body compatible for use with the cooking container 36 issupported by the step 50 of the cooking container 36 rather than thebottom 54 thereof. However, other accessories or support bodies that maybe supported by the bottom 54 of the cooking container 36 are alsowithin the scope of the disclosure. Any accessory or support body asdiscussed herein may include a support surface for supporting foodthereon. The support surface will generally be the upper surface of thesupport body, and will be exposed to the cooking zone (more on thisbelow).

Referring with more detail to the lid 24, it should be noted that thelid 24 is connectable to a surface of the cooking container 36 and/orhousing 26 to close off entry to the interior 38 of the cookingcontainer 36. Accordingly, a cooking volume may be defined between theinterior 38 of the cooking container 36 and heating element 82 or an endof the closed lid 24 operable to engage the base 22, or alternatively,between the hollow interior 32 defined by the liner 34 and the heatingelement 82 or the end of the closed lid 24 operable to engage the base22. In an embodiment, a diameter of the lid 24 is generallycomplementary to a diameter of the housing 26 such that the lid 24covers not only the cooking container 36, but also an upper surface 60of the housing 26.

The lid 24 is movable relative to the base 22 between an open positionand a closed position to selectively cover the hollow interior 32. Forexample, the lid 24 may be distinct and separable from the base 22, orthe lid 24 may be movably connected to the base 22. One or morefastening mechanisms (not shown) may, but need not be used to secure thelid 24 to the base 22 when the lid 24 is in the closed position. Anysuitable type of fastening mechanism capable of withstanding the heatassociated with the cooking system 20 is considered within the scope ofthe disclosure.

In the illustrated, non-limiting embodiment, the lid 24 is pivotable orrotatable relative to the base 22 about a pivot axis P. As shown, thelid 24 may be rotatable about a pivot axis P positioned adjacent a lowersurface 62 of the housing 26. In some embodiments, the base 22 includesa rigid pivot arm 64 positioned adjacent a back surface 66 of thehousing 26 and having a first end 68 connected to the housing 26 about apivot axis P. A second, opposite end 70 of the pivot arm 64 is connectedto a back surface 72 of the lid 24. Accordingly, as the pivot arm 64 isrotated about the pivot axis P in a first direction, indicated by arrowO, the lid 24 is rotated away from or out of engagement with an uppersurface 60 of the housing 26 to expose the hollow interior 32.Similarly, as the pivot arm 64 is rotated about the pivot axis P in asecond direction, indicated by arrow C, the lid 24 is rotated toward orinto engagement with the upper surface 60 of the housing 26 or the uppersurface 52 of the cooking container to seal or cover the cookingcontainer 36. By positioning the pivot axis P near a lower surface 62 ofthe housing 26, the sizing envelope of the cooking system 20 when thelid 24 is in the open position may be limited. However, in otherembodiments, the pivot axis P and connection of the lid 24 to the base22 may be arranged at or near the upper surface 60 of the base 22.

In an embodiment, the base 22 of the cooking system 20 may additionallyinclude a support 74 extending from the housing 26. The support 74 maybe mounted to the side of the housing 26 about which the lid 24 ispositioned when in the open configuration, to further stabilize thecooking system 20 when the lid 24 is open. In embodiments including botha support 74 and a pivot arm 64, the first end 68 of the pivot arm 64may be coupled to the support 74, as shown in FIG. 4, rather than to thehousing 26. Accordingly, in such embodiments, the pivot axis P islaterally offset from the housing 26. In an embodiment, the lid 24 isrotatable about the pivot axis P between about 40 degrees and about 80degrees, between about 50 degrees and about 70 degrees, and morespecifically about 62 degrees for example, to achieve a desirable angleθ (see FIG. 4) between an end 76 of the lid 24 opposite the pivot arm 64and the upper surface 60 of the housing 26. In an embodiment, the angleθ is between about 65 degrees and about 95 degrees, between about 70degrees and about 90 degrees, and more specifically, about 80 degrees.

In the illustrated, non-limiting embodiment, one or more handles 78extend outwardly from a housing 80 of the lid 24 to provide a user witha location to easily grasp the lid 24 for movement between the open andclosed position. Although a single handle 78 mounted generally near afront of the lid 24 is shown, embodiments having multiple handles, oralternatively, no handles are also within the scope of the disclosure.The housing 80 and/or the one or more handles 78 may be integrally orseparately formed, such as from a molded plastic material for example.

To enhance a user's access to the hollow interior 32 of the housing 26or the interior 38 of the cooking container 36, in an embodiment, thehousing 26 is configured to move, for example translate and/or rotate,relative to a supporting surface, such as a countertop for example. Inan embodiment, the base 22 includes a track defining a path of movementof the housing 26. The housing 26 may include a component complementaryto and engaged with the track. Movement of the housing 26 relative tothe supporting surface may be driven by the lid 24. For example, as thelid 24 is transformed from a closed position to an open configuration,such as via rotation about the pivot axis P, the housing 26 maysimilarly move relative to the supporting surface from a retractedposition to an extended position. Movement of the lid 24 from an openposition to a closed position will similarly cause the housing 26 tomove from an extended position to a retracted position. In anembodiment, this movement of the housing 26 may occur as a result ofengagement between a portion of the pivot arm 64 and a correspondingportion of the housing 26.

Referring now to FIG. 3 and FIG. 10, the cooking system 20 includes atleast one heating element 82 operable to impart heat to the cookingvolume during one or more modes of operation of the cooking system 20.In the illustrated, non-limiting embodiment, the at least one heatingelement 82 is positioned generally at or above an upper extent orsurface 52 of the cooking container 36, such as proximate a center ofthe interior 38 of the cooking container 36 for example. In theembodiment as shown the at least one heating element 82 is mountedwithin the lid 24, and therefore completely outside of the cookingcontainer 36, and vertically offset from the upper extent or surface 52thereof. However, it should be understood that a heating element locatedat any suitable location is within the scope of the disclosure.

The at least one heating element 82 may be capable of performing anysuitable type of heat generation. For example, a heating element 82configured to heat the cooking container 36 or one or more food itemslocated within the interior 38 of the cooking container 36 viaconduction, convection, radiation, and induction are all within thescope of the disclosure. In the illustrated, non-limiting embodiment,the heating element 82 is a convective heating element, and the cookingsystem 20 additionally includes an air movement device 84, such as a fanfor example, operable to circulate air within the cooking volume. Theair is heated as it flows along its path of circulation, such as byflowing over a portion of the at least one heating element 82. In theillustrated, non-limiting embodiment, the air movement device 84 isdriven by a motor 86 having a separate cooling mechanism coupledthereto. Further, the cooking system 20 may include a vent forexhausting hot air generated by operation of at least one of the airmovement device 84, the motor 86, and the separate cooling mechanism tothe exterior of the cooking system 20. Although the vent is illustratedas being formed in the lid 24, embodiments where the vent is formed inthe base 22 of the cooking system 20 are also contemplated herein. In anembodiment, a guard 88 (see FIG. 2) for restricting projectile matter,such as oil for example, from contacting the heating element 82 ispositioned directly adjacent the heating element, between the heatingelement and the interior 38 of the cooking container 36.

As previously mentioned, a support body 100 having a support surface forsupporting food thereon is removably mounted within the interior 38 ofthe cooking container 36. In an embodiment, the support body 100 is agrill plate, which will be described in more detail below.

With continued reference to FIGS. 3 and 6, and further reference to FIG.16, in an embodiment, the support body 100 positioned within theinterior 38 of the cooking container 36 at least partially defines acooking zone Z within the cooking volume. An upper surface of thesupport body 100 defines a bottom or lower end of the cooking zone Z.One or more accessories, to be described in more detail below, may beinstalled in place of the grill plate 100 (as a support body themselves)or in overlapping arrangement with the upper surface of the grill plate100. In embodiments where a non-grill plate accessory is installedwithin the cooking container 36, a support surface of the uppermostaccessory on which food is receivable, defines the bottom of the cookingzone Z. The cooking zone Z is further defined by one or more sidewallsof the accessory and/or the interior 38 of the cooking container 36. Inaddition, the cooking zone Z extends from the cooking surface of thegrill plate 100 or accessory mounted thereon to either the heatingelement 82, or alternatively, to the guard 88.

With reference again to FIG. 1, a control panel or user interface 90 ofthe cooking system 20 is positioned adjacent one or more sides of thehousing 26 of the base 22 or one or more sides of the housing 80 of thelid 24. The control panel 90 includes one or more inputs 92 associatedwith energizing the heating element 82 of the cooking system 20 and forselecting various modes of operation of the cooking system 20. One ormore of the inputs 92 may include a light or other indicator to showthat the respective input has been selected. The control panel 90 mayadditionally include a display 94 separate from and associated with theat least one input 92. However, embodiments where the display 94 isintegrated into the at least one input 92 are also contemplated herein.

Operation of the one or more inputs 92 will be described in more detailbelow. As shown in FIG. 11, a control system 96 of the cooking system 20includes a controller or processor 98 for controlling operation of theheating element 82 (and air movement device 84 including the motor 86and/or fan associated therewith), and in some embodiments for executingstored sequences of heating operation. The processor 98 is operablycoupled to the control panel 90 and to the heating element 82 and theair movement device 84. In an embodiment, the processor 98 and/oranother portion of the control system 96 is mounted adjacent the backsurface 66 of the housing 26, and in some embodiments within the support74.

In addition, the cooking system 20 may include one or more sensors S formonitoring one or more parameters associated with airflow temperaturethe heating element 82, the lid 24, the cooking volume, the grill plate100, and/or and accessory mounted within the cooking volume during acooking operation. Accordingly, operation of the cooking system 20, andin particular of the one or more heating elements 82, may be regulatedin response to the parameters sensed by the one or more sensors S. In anembodiment, the one or more sensors S includes a temperature sensorarranged in communication with the processor 98. In an embodiment, thetemperature sensor(s) S, such as a thermistor of thermistors forexample, are positioned in one or both of the liner 34 and the cookingcontainer 36 (or there between), such as adjacent the step 50 formed inthe cooking container 36 for example. In embodiments where a temperaturesensor S is hardwired to the control system 96, one or more wiresconnecting the temperature sensor S to the processor 98 may be embeddedwithin the housing 26, such as between the housing 26 and the liner 34for example.

The temperature sensor(s) S may directly contact the exterior surface 42of the cooking container 36 to determine the temperature of the cookingcontainer 36, or alternatively, may extend through body of the cookingcontainer 36 for engagement with the support body 100, i.e. the grillplate in the embodiment shown in FIG. 6, or with an accessory arrangedwithin the interior 38 of the cooking container 36 in other embodiments.As is best shown in FIG. 6, the temperature sensor S may be coupled toor at least partially supported by the spacer 56. Alternatively, inembodiments where the cooking system 20 includes a ledge 58, thetemperature sensor S may be supported at least partially by the ledge58, as shown in FIG. 7.

In yet another other embodiment, best shown in FIGS. 8 and 9, thetemperature sensor S is integrated into the cooking container 36 and isoperable to contact and sense the temperature of the support body 100(such as the grill plate). As shown, the temperature sensor S may bemounted upwardly adjacent the step 50, within the interior 38 of thecooking container 36 via an aluminum plate 53 and a metal bracket 55 forexample. A seal 57, such as formed from silicone for example, may sealthe plate 53 to the cooking container 36. The temperature sensor S maybe located at a position offset from the metal bracket 55 to preventoverheating of the temperature sensor S. In such embodiments, the gap 59between the temperature sensor S and the metal bracket 55 may be filledwith a thermal paste. It should be understood that the variousconfigurations of the temperature sensor S illustrated and describedherein are intended as an example only and that other configurationssuitable for monitoring and communicating (to the control system 96) atemperature of at least one of the cooking container 36, the supportbody 100, i.e. the grill plate in the embodiment shown in FIG. 6, or anaccessory positioned within the interior 38 of the cooking container 36are also contemplated herein.

In addition to the temperature sensor(s) S used to monitor thetemperature of the support body 100, the cooking system 20 may alsoemploy a further temperature sensor or sensors (also indicated as S) tosense the temperature of the air provided to the interior 38 of thecooking container 36. In such embodiments, a first temperature sensor orsensors may be mounted as previously described, for example to contact abottom or lower surface of the grill plate 100, and a second temperaturesensor or sensors may be located within the lid 24, generally adjacentthe air movement device 84, such that the temperature sensor is locateddirectly within the heated airflow expelled from air movement device 84.One or more operating parameters of the cooking system 20 may beadjusted via, for example, a control algorithm accessible by theprocessor 98 in response to the temperature detected by the one or moretemperature sensors S. In an exemplary embodiment, the speed of the airmovement device 84 may be adjusted, or alternatively, the power providedto the heating element 82 may be increased or decreased to achieve adesired temperature.

In embodiments of the cooking system 20 including temperature sensors Spositioned in different locations, adjustment of an operating parameter,such as operation of the heating element 82 for example, may beperformed using the control algorithm in response to the temperature ofthe heated airflow, measured by the temperature sensor S disposed in theheated airflow. For example, power provided to the heating element 82may be increased if the sensed airflow temperature is below a set point,and the power provided to the heating element 82 may be reduced orceased completely if the sensed airflow temperature is above a setpoint, thereby allowing the interior 38 of the cooking container 36 tocool. In an embodiment, the temperature sensor S positioned proximatethe support body 100 is operable to provide smoke control and indicatewhen the temperature of the grill plate 100 is approaching a temperatureassociated with the generation of smoke (also known as the smoke point).The smoke point will vary based on the type of food and/or fatpositioned within the interior 38. An example of the smoke point ofcommon foods is shown below:

Smoke Point Smoke Point Fat ° F. ° C. Unrefined canola oil 225° F. 107°C. Unrefined flaxseed oil 225° F. 107° C. Unrefined safflower oil 225°F. 107° C. Unrefined sunflower oil 225° F. 107° C. Unrefined corn oil320° F. 160° C. Unrefined high-oleic sunflower oil 320° F. 160° C. Extravirgin olive oil 320° F. 160° C. Unrefined peanut oil 320° F. 160° C.Semirefined safflower oil 320° F. 160° C. Unrefined soy oil 320° F. 160°C. Unrefined walnut oil 320° F. 160° C. Hemp seed oil 330° F. 165° C.Butter 350° F. 177° C. Semirefined canola oil 350° F. 177° C. Coconutoil 350° F. 177° C. Unrefined sesame oil 350° F. 177° C. Semirefined soyoil 350° F. 177° C. Vegetable shortening 360° F. 182° C. Lard 370° F.182° C. Macadamia nut oil 390° F. 199° C. Refined canola oil 400° F.204° C. Semirefined walnut oil 400° F. 204° C. High quality (lowacidity) extra 405° F. 207° C. virgin olive oil Sesame oil 410° F. 210°C. Cottonseed oil 420° F. 216° C. Grapeseed oil 420° F. 216° C. Virginolive oil 420° F. 216° C. Almond oil 420° F. 216° C. Hazelnut oil 430°F. 221° C. Peanut oil 440° F. 227° C. Sunflower oil 440° F. 227° C.Refined corn oil 450° F. 232° C. Refined high-oleic sunflower oil 450°F. 232° C. Refined peanut oil 450° F. 232° C. Refined Safflower oil 450°F. 232° C. Semirefined sesame oil 450° F. 232° C. Refined soy oil 450°F. 232° C. Semirefined sunflower oil 450° F. 232° C. Olive pomace oil460° F. 235° C. Extra light olive oil 468° F. 242° C. Soybean oil 495°F. 257° C. Safflower oil 510° F. 266° C. Avocado oil 520° F. 271° C.

Operation of the cooking system 20 is impacted by the temperature sensorS proximate the grill plate 100 if the sensed temperature of the grillplate 100 is above a threshold stored within a memory embedded within oraccessible by the processor 98, for example associated with a smokepoint. All of the above smoke points may be stored in the processormemory and used as a set threshold. In addition, modes of operation arecontemplated. For example, in a low mode of operation, the temperaturethreshold of a surface of the grill plate 100 is about 345° F., in amedium mode of operation, the temperature threshold of a surface of thegrill plate 100 is about 375° F., and in a high mode of operation, thetemperature threshold of a surface of the grill plate 100 is about 410°F. The thresholds indicated herein are intended as an example only, andit should be understood that other temperatures may be selected for anyof the various modes of operation.

In at least one mode of operation, such as a maximum temperature mode ofoperation, the cooking system 20 is configured to ignore or disregardthe temperature of the grill plate 100 detected by the temperaturesensor S proximate thereto. As a result, in the maximum temperaturemode, the temperature of the grill plate 100 may exceed the smoke point.Although operation is described herein with respect to use of thetemperature sensor proximate the grill plate 100 to monitor thetemperature of the grill plate 100, similar control of the cookingsystem 20 may be performed in embodiments where this temperature sensorS is operable to monitor the temperature of either the cooking container36 or the temperature of an accessory mounted within the interior 38 ofthe cooking container 36.

In an embodiment, at least one input 92 on the control panel 90 is anon/off button which allows the user to activate or deactivate thecontrol panel 90. When the control panel 90 is deactivated, none of theone or more heating elements 82 are energized. In an exemplaryembodiment, the at least one input 92 is operable to select one or moremanual modes of operation of the heating element 82. Alternatively, orin addition, at least one input 92 is operable to select a storedsequence of operation of the heating element 82. In some cases, thestored sequences may be particularly well suited for a given method offood preparation and/or for particular ingredients or types ofingredients. The plurality of stored sequences associated with the atleast one input 92 may be stored within a memory accessible by theprocessor 98. Alternatively, the plurality of stored sequences may bestored remotely from the cooking system 20, and may be accessed by theprocessor 98, such as via wireless communication for example.

In addition, a user may be able to enter a time associated withoperation of the cooking system 20 in a desired manual mode. The timemay be entered via the same input 92 or a separate input 92 as used toselect a mode of operation. Further in embodiments where the cookingsystem 20 is in a mode configured to perform a stored sequence inresponse to selection of one of the inputs 92, the display 94 mayindicate a time remaining on the display 94. Temperature or otherparameters may also be entered via inputs 92.

The at least one input 92 may include a distinct start button intendedto initiate operation in a desired mode, a distinct stop button to ceaseall operation, or a stop/start button intended to initiate and ceasefunctions. Alternatively, the cooking system 20 may be operable toautomatically start operation after a predetermined time has elapsedonce an input 92 has been selected and any necessary information hasbeen provided to the control panel 90. Alternatively, one or more of theother inputs 92, such as the knob for example, may be operable, such asby pushing the knob towards the control panel 90, to start and stopoperation of the cooking system 20, regardless of whether the cookingsystem 20 is following a stored sequence or is in a manual mode.

The one or more inputs 92 are operable to initiate operation of thecooking system 20 in a plurality of cooking modes. In an embodiment, afirst cooking mode of the cooking system 20 is operable to cook a fooditem located within the cooking volume via both a non-contact cookingoperation and a contact cooking operation. As used herein, the term“non-contact cooking operation” includes any cooking operation where aheating element or heat source is not arranged in direct or indirectcontact with a food item, such as, but not limited to, convective andradiant heating. Similarly, the term “contact cooking operation”includes a cooking operation where heat is transmitted via direct orindirect contact between a heating element or heat source and a fooditem, such as, but not limited to, conductive and inductive cooking. Forexample, the first cooking mode may cook a food item via a combinationof both convection and conduction cooking; however, it should beunderstood that any combination of non-contact and contact cookingoperations are contemplated herein.

Operation in the first cooking mode involves the use of variouscomponents, such as the heating element 82 and support body 100, such asthe grill plate for example, receivable within the interior of the liner34, or alternatively, within the interior 38 of the cooking container36. With reference now to FIG. 12, an example of the grill plate 100 isshown in more detail. The grill plate 100 includes a body 102 having aplurality of through holes or openings 104 formed therein. The body 102of the grill plate 100 is sized such that the grill plate 100, wheninstalled within the interior 38 of the cooking container 36, is incontact with and supported by the step 50 (See FIG. 10). Accordingly, aclearance is defined between the bottom 106 of the grill plate 100 andthe bottom 54 of the cooking container 36. Grease, oil, and other runoffliquids generated during a cooking operation may flow through theopenings 104 formed in the body 102, to collect beneath the grill plate100, at the bottom 54 of the cooking container 36. In an embodiment, thediameter of the grill plate 100 is substantially equal to the innerdiameter of the first portion of the cooking container 36. As a result,when installed within the cooking container 36, an outer perimeter ofthe grill plate 100 generally abuts or is minimally offset from (about 1mm of less) the interior surface 40 of the cooking container 36.

As shown best in FIG. 12, a plurality of ribs 108 may extend from anupper surface 110 of the body 102. The ribs 108 are spaced apart fromone another to define a plurality of channels 112 formed betweenadjacent ribs 108. The ribs 108 may be integrally formed with the uppersurface 110, or alternatively, may be affixed thereto. Accordingly, whenone or more food items are positioned on the food supporting surface 114defined by the ribs 108, the food is offset from the upper surface 110of the body 102. Each of the plurality of ribs 108 may be identical, oralternatively, may vary in size or shape based on the position of therib 108 relative to the body 102. In the illustrated, non-limitingembodiment, the plurality of ribs includes longer ribs 116, intermediateribs 115, and shorter ribs 117. The longer ribs 116 extend radiallyoutwardly from a center opening 118 formed in the body 102. Theintermediate ribs 115 and shorter ribs 117 also extend radiallyoutwardly from areas disposed closer to the edges of the body 102 (theintermediate ribs 115 extending from concentric opening 121 and theshorter ribs 117 extending from concentric opening 123), with all of theribs 108 generally extending to the outermost edges of the body 102.

In an exemplary embodiment, some or all of the ribs 108 create adiffusing structure operable to diffuse an air flow provided thereto.The diffusing structure described herein functions not only to slow thespeed of an air flow, but also to reduce the rotation of the airflow asis passes through the diffusing structure. As shown in FIG. 12, each ofthe ribs 108 of the grill plate 100 forms a portion of the diffusingstructure. However, in other embodiments only a portion of the ribs 108,for example only the longer ribs 116, or alternatively, the longer ribs116 and the intermediate ribs 117, cooperate to diffuse an air flowprovided to the grill plate.

One or more handles 120 may be associated with the grill plate 100 toallow a user to easily grasp and manipulate the grill plate 100. In theillustrated, non-limiting embodiment, the grill plate 100 has twohandles 120 extending from the upper surface 110 of the base 102,adjacent opposing sides of the grill plate 100. The handles 120 may beconnected to a rib 108 or directly to the body 102 of the grill plate100. Although the handles 120 are illustrated as being integrally formedwith the grill plate 100, embodiments where the one or more handles 120are affixed to the grill plate 100 are also within the scope of thedisclosure.

The grill plate 100 may be made of any suitable metal material, such asiron, steel, aluminum or any suitable ferromagnetic material. Further,in some embodiments, at least a portion of the grill plate 100 may becoated with a non-stick material, such as Teflon for example, to preventfood items from sticking to the grill plate 100.

With continued reference to FIG. 12 and to the first cooking mode, atthe start of the first cooking mode, the grill plate 100 is mountedwithin the cooking container 36 and the lid 24 covers the upper extentor surface 52, 60 and hollow interior 32, 38 of the housing 26 and thecooking container 36, respectively. When utilizing the cooking system 20in the first cooking mode, the processor 98 initiates operation of theheating element 82 located remotely from the grill plate 100 to heat thegrill plate 100. In an embodiment, the air movement device 84 is alsooperated to circulate the hot air within the cooking volume asrepresented by arrows in FIG. 10. As shown, the air output from the airmovement device 84 is drawn through the heating element 82 and into theair movement device 84 from a center of the cooking volume. The heatedair is exhausted radially and has a circular flow or spin, best shown inFIG. 10A, similar to the rotation of the air movement device 84. Due inpart to the spin of the heated air and deflection thereof by interiorsurfaces of the lid 24, the air flows downwardly into the cooking volumealong the interior surface 40 of the cooking container 36.

As the air flow approaches the step 50 formed in the cooking container36, the air flow is received generally adjacent the outer periphery ofthe grill plate 100. The diffusing structure of the grill plate 100halts the downward movement of the air flow and directs the air flowradially inwardly through the plurality of channels 112 defined betweenthe ribs 108. The curved configuration of the ribs 108 and channels 112of the diffusing structure slows the rotation to the air flow whilesimultaneously directing the air flow generally horizontally towards thecenter of the grill plate 100 where one or more food items are typicallypositioned. As a result, rotation of the flow of air output from theplurality of channels at a relative center of the grill plate 100 isstopped altogether or at least less than the rotation of the flow of airthat enters the plurality of channels 112 at the outer periphery of thegrill plate 100. The flow of air exiting the channels 112 flows upwardlyfrom beneath a food item and, around an exterior surface of the fooditem before being drawn back up and through the heating element 82 bythe air movement device 84. This movement of the air through the cookingvolume to convectively cook the food items (i.e. non-contact cooking)may be facilitated in part by the configuration of the diffusing As theheated air flows through the channels 112 and over the surface of thegrill plate 100, heat from the air is transferred to the grill plate100, thereby increasing the temperature of the grill plate 100. Aspreviously described, the grill plate 100 is formed from a conductive,metal material.

In an embodiment, the mass of the grill plate 100 is selected such thatduring operation in the first cooking mode, the grill plate 100 achievesand maintains a temperature, after an initial “preheating” period,sufficient to cause a Maillard reaction in the food located within thecooking volume. The temperature of the grill plate 100 necessary toachieve the Maillard reaction is at least 285° F. In an embodiment, thepreheating period is a period of time required to heat the grill plate100 to a temperature where the Maillard reaction will occur, i.e. 285°F. or warmer. In embodiments where the preheating period increases thetemperature of a grill plate 100 initially at room temperature to atemperature where the Maillard reaction will occur is less than about 20minutes, less than about 15 minutes, or less than about 10 minutes. Inan embodiment, a temperature sensor S of the cooking system 20 isoperable to monitor the temperature of the cooking container 36 and/orthe temperature of the grill plate 100. Accordingly, the display 94 mayindicate to a user that the “preheat” operation is complete and thatfood is ready to be received within the cooking volume in response tothe determining that the temperature of the grill plate 100 as detectedby the temperature sensor S has reached a minimum temperature necessaryto achieve the Maillard reaction.

Because weight and cost are typically directly proportional, it isdesirable to minimize the weight of the grill plate 100. As a result,the thermal mass of grill-like elements, such as burners used in a stovefor example, are insufficient to achieve and maintain a temperaturerequired to initiate the Maillard reaction, specifically when heated viaconvection or radiation. In an embodiment, the mass of the grill plate100 is between about 200 grams and about 3 kg, and more specifically,between about 300 g and about 3 kg, about 400 grams and about 3 kg,about 500 g and about 3 kg, about 600 g and about 3 kg, about 700 g andabout 3 kg, about 800 g and about 3 kg, about 900 g and about 3 kg,about 1000 g and about 3 kg, about 1.1 kg and about 3 kg, about 1.2 kgand about 3 kg, about 1.3 kg and about 3 kg, about 1.4 kg and about 3kg, 1.5 kg and about 3 kg, 1.6 kg and about 3 kg, 1.7 kg and about 3 kg,1.8 kg and about 3 kg, 1.9 kg and about 3 kg, 2.0 kg and about 3 kg,about 2.1 kg and about 3 kg, about 2.2 kg and about 3 kg, about 2.3 kgand about 3 kg, about 2.4 kg and about 3 kg, about 2.5 and about 3 kg,about 2.6 and about 3 kg, about 2.7 and about 3 kg, about 2.8 and about3 kg, or about 2.9 kg and about 3 kg.

During the first cooking mode, after the preheating period is completed,one or more food items are positioned within the cooking volume, indirect contact with the support surface 114 of the grill plate 100 toperform a grilling operation. Heat from the grill plate 100, and morespecifically from the ribs 108, is transferred to the food items, suchas via conduction (i.e. contact cooking). Because the temperature of thegrill plate 100 is above 285° F., and therefore the Maillard reactionoccurs, browning in the form of grill or sear marks is formed at thesurfaces of the food arranged in direct contact with the ribs 108 of thegrill plate 100. It should be understood that in embodiments where onlya portion of the ribs 108 form part of the diffusing structure, the ribs108 that are not part of the diffusing structure are operable totransfer heat to the food. Further, the ribs 108 that define thediffusing structure transfer heat to the food.

During operation in the first cooking mode, including after the grillplate 100 has preheated to a desired temperature, the temperature sensorS may continuously or selectively sample the temperature of the cookingvolume or of the grill plate 100 and adjust operation of the cookingsystem 20 accordingly. For example, upon determining that thetemperature of the grill plate 100 is approaching a maximum threshold,the processor 98 may de-energize the heating element 82 until thetemperature has fallen to an acceptable level. In such embodiments, themaximum threshold may be smoking point of the food positioned within thecooking volume. Similarly, upon determining that the temperature of thegrill plate 100 is approaching a minimum threshold, such as a lowestpossible temperature to achieve a Maillard reaction, the processor 98will adjust one or more operating parameters of the cooking system 20,such as the speed of the air circulation, and/or the power provided tothe heating element 82.

Although the grill plate 100 is illustrated and described as beingheated in the first cooking mode by a heating element 82 locatedremotely therefrom (i.e. within the lid) such that the food items beingcooked are disposed between the at least a portion of the heatingelement 82 and at least a portion of the grill plate 100, in otherembodiments, the cooking system 20 may include another heating element122 (see FIG. 13), distinct from the heating element 82, and operablycoupled to the grill plate 100. The first and second heating elements82, 122 are operable independently or in combination to apply one ormore predetermined power settings to cook the food products within thecooking container 36. In an embodiment, the heating element 122 isembedded within the grill plate 100. Alternatively, the heating element122 may be embedded within the housing 26 and operably coupled to thegrill plate 100 when the grill plate 100 is installed within the hollowinterior 32 of the liner 34 or the interior 38 of the cooking container36. Accordingly, in an embodiment, during operation in the first cookingmode, both the heating element 82 and the heating element 122 areoperational and impart heat to the cooking volume.

In embodiments where a heating element 122 is embedded within thehousing 26 adjacent a sidewall 46 of the cooking container 36, theheating element 122 may define a portion of the cooking zone Z.Accordingly, because the bottom of the cooking zone Z is defined by thecooking surface 114 of the grill plate 100 or an uppermost surface of anaccessory, at least a portion of the cooking zone Z, illustrated in theshaded region of FIG. 17, and any food in contact with the surface 114is disposed between a portion of the food support surface 114 and aportion of the heating element 122.

Further, the first cooking mode may additionally be used to performcooking operations other than “grilling.” As previously described, anaccessory may be mounted in overlapping arrangement with the uppersurface 114 of the grill plate 100 such that heat is transferred fromthe grill plate 100 to the accessory. Alternatively, the accessory maybe mounted within the interior 38 of the cooking container 36 absent thegrill plate 100, such that the accessory functions as a support body asdescribed herein. Examples of such accessories include a griddle 123 asshown in FIG. 14, a crisping basket 130 shown in FIG. 15, and crispingplate 132 (FIGS. 3 & 5).

In an embodiment, the cooking system 20 is additionally operable in asecond cooking mode where the heating element 82 is employed to performa non-contact heating operation, such as a convective or radiativeheating operation. Accordingly, in embodiments where the cooking system20 additionally includes heating element 122, in the second cookingmode, heating element 122 is not operable. Suitable cooking operationsin the second cooking mode may include, but are not limited to airfrying, broiling, baking/roasting, and dehydrating. In the secondcooking mode, the grill plate 100 is typically not positioned within theinterior 38 of the cooking container 36. However, embodiments where thegrill plate 100 is disposed within the interior 38 of the cookingcontainer 36 in the second mode are also contemplated herein.

In the second cooking mode, in embodiments absent the grill plate 100,any suitable accessory may be mounted within the cooking container 36 todefine the support surface of the cooking zone Z. For example, thecrisping basket 130 is positionable within the interior 38 of thecooking container 36, and may be supported by the step 50, oralternatively, by the bottom 54 of the cooking container 36. One or moredimensions of the crisping basket 130 are smaller than the interior 38of the cooking container 36 such that an annulus is defined between asidewall of the crisping basket 130 and an interior surface 40 of thecooking container 36. A plurality of openings 134 formed in a bottom 136of the crisping basket 130 allow a flow of air to circulate therethrough.

The crisping plate 132 (FIGS. 3 and 5) may have a configuration similarto the crisping basket 130. As shown, the crisping plate 132 includes abase 138 having a first side 140 and a second side 142 extending fromthe base 138, and a plurality of openings 144 formed in the base 138. Anannulus 146 may similarly be formed between the first and second sides140, 142 of the crisping plate 132 and an interior surface 40 of thecooking container 36.

In the embodiment of FIG. 3, a diffuser 148 having one or more vanes 150is positioned adjacent or integrated with the crisping plate 132. Asshown, the vanes 150 extend generally perpendicular from the bottom ofthe base 138. In instances including a plurality of vanes 150, the vanes150 may have similar or different configurations. Further, the pluralityof vanes 150 may be spaced about the base 138 of the crisping plate 132and may have similar or have varying orientations. In the illustrated,non-limiting embodiment, the crisping plate 132 includes four vanes 150,and adjacent vanes 150 are spaced equidistantly about a center of thebase 138 and are rotated ninety degrees relative to one another.However, it should be understood that in other embodiments, the crispingplate 132 need not have a diffuser 148 associated therewith.

During operation in the second cooking mode, the air movement device 84may be operable to circulate a heated air flow through the cookingvolume. As previously described, the air movement device 84 is operableto draw air upwards, through the adjacent heating element 82 and expelthe hot air outwardly, where it is redirected downwardly toward thecooking volume. The hot air flows to the bottom 54 of the cookingcontainer 36, such as through an annulus formed between an accessory,such as the crisping plate 132 or the crisping basket 130 and thecooking container 36. The hot air is deflected off the bottom 54 of thecooking container 36, and drawn by the air movement device 84 throughthe openings formed in the accessory. In some embodiments where theaccessory includes a lower diffuser, such as the crisping plate 132 forexample, the hot air may flow over the vanes of the diffuser, and arotational motion may be imparted to the hot air, thereby creating avortex as the air passes through the openings of the accessory. Afterflowing over an exterior of the food items within the cooking container36, the air is drawn back through the heating element 82 and into theair movement device 84 for further circulation.

In an embodiment, the air movement device 84 of the cooking system 20 isa variable speed fan operable at a plurality of rotational speeds. In anembodiment, the operational speed of the air movement device 84 may varybased on the cooking mode selected. For example, the speed of the airmovement device 84 during operation in a first cooking mode may bedifferent than the speed of the air movement device 84 during operationin a second air-fry mode. The operational speed of the air movementdevice 84 may be controlled by the processor 98 in response to one ormore inputs 92, including selection of a cooking mode. However, theprocessor 98 may also be configured to adjust the operational speed ofthe air movement device 84, or alternatively, the power supplied to theone or more heating elements 82, 122, to control the temperature and/orpressure within the interior 38 of the cooking container 36.

In some embodiments, the cooking system 20 is operable in more than twocooking modes. For example, in embodiment where the cooking system 20includes a heating element 122 operably coupled to the grill plate 100and separate from heating element 82, the cooking system 20 may beoperable in a third cooking mode. In the third cooking mode, the heatingelement 122 is operational and the heating element 82 is generallyde-energized. In the third cooking mode, the heating element 122 isoperable to perform a contact heating operation, such as slow cooking,searing, and sautéing for example. In such embodiments, the heatingelement 122 may be operable to a heat the cooking container 36 absentthe grill plate 100, and alternatively or in addition, heat one or moreaccessories positioned in overlapping arrangement with the grill plate100.

The cooking system 20 illustrated and described herein provides anenhanced user experience by combining the functionality of severalconventional household products into a single user-friendly device.

All references, including publications, patent applications, and patentscited herein are hereby incorporated by reference to the same extent asif each reference were individually and specifically indicated to beincorporated by reference and were set forth in its entirety herein.

The use of the terms “a” and “an” and “the” and similar referents in thecontext of describing the disclosure (especially in the context of thefollowing claims) is to be construed to cover both the singular and theplural, unless otherwise indicated herein or clearly contradicted bycontext. The terms “comprising,” “having,” “including,” and “containing”are to be construed as open-ended terms (i.e., meaning “including, butnot limited to,”) unless otherwise noted. Recitation of ranges of valuesherein are merely intended to serve as a shorthand method of referringindividually to each separate value falling within the range, unlessotherwise indicated herein, and each separate value is incorporated intothe specification as if it were individually recited herein. All methodsdescribed herein can be performed in any suitable order unless otherwiseindicated herein or otherwise clearly contradicted by context. The useof any and all examples, or exemplary language (e.g., “such as”)provided herein, is intended merely to better illuminate the disclosureand does not pose a limitation on the scope of the disclosure unlessotherwise claimed. No language in the specification should be construedas indicating any non-claimed element as essential to the practice ofthe disclosure.

Exemplary embodiments of this disclosure are described herein, includingthe best mode known to the inventors for carrying out the disclosure.Variations of those embodiments may become apparent to those of ordinaryskill in the art upon reading the foregoing description. The inventorsexpect skilled artisans to employ such variations as appropriate, andthe inventors intend for the disclosure to be practiced otherwise thanas specifically described herein. Accordingly, this disclosure includesall modifications and equivalents of the subject matter recited in theclaims appended hereto as permitted by applicable law. Moreover, anycombination of the above-described elements in all possible variationsthereof is encompassed by the disclosure unless otherwise indicatedherein or otherwise clearly contradicted by context.

What is claimed is:
 1. A cooking system, comprising: a housing having ahollow interior configured to receive food therein; a heating elementassociated with the housing; and a support body configured to supportfood within the hollow interior, the support body including a supportsurface and an outer edge, wherein the support surface includes aplurality of diffuser ribs, the plurality of diffuser ribs includingfirst ribs, second ribs, and third ribs, the first ribs extendingradially inward from the outer edge to a first radial position on thesupport surface, the second ribs extending radially inward from theouter edge to a second radial position, and the third ribs extendingradially inward from the outer edge to a third radial position, thefirst, second, and third radial positions being different from oneanother.
 2. The cooking system of claim 1, wherein the plurality ofdiffuser ribs are curved.
 3. The cooking system of claim 1, wherein thethird radial position is concentrically arranged within the secondradial position.
 4. The cooking system of claim 3, wherein the secondradial position is concentrically arranged within the first radialposition.
 5. The cooking system of claim 1, wherein the support bodyincludes a center opening therein.
 6. The cooking system of claim 5,wherein the third ribs extend radially inward from the outer edge to thecenter opening.
 7. The cooking system of claim 6, wherein the supportbody further includes a plurality of first concentric openings arrangedtherein about the first radial positon.
 8. The cooking system of claim7, wherein each of the first ribs extend radially inward from the outeredge to at least one of the plurality of first concentric openings. 9.The cooking system of claim 8, wherein the support body further includesa plurality of second concentric openings arranged therein about thesecond radial positon.
 10. The cooking system of claim 9, wherein eachof the second ribs extend radially inward from the outer edge to atleast one of the plurality of second concentric openings.
 11. Thecooking system of claim 1, wherein the plurality of diffuser ribs extendupwardly from the support surface into the hollow interior.
 12. Thecooking system of claim 1, wherein the support surface includes aplurality of channels between the plurality of diffuser ribs.
 13. Thecooking system of claim 1, wherein the support body defines a pluralityof openings extending through the body.
 14. A grill plate, comprising: asupport body including a support surface and an outer edge, wherein thesupport surface includes a plurality of diffuser ribs, the plurality ofdiffuser ribs including first ribs, second ribs, and third ribs, thefirst ribs extending radially inward from the outer edge to a firstradial position on the support surface, the second ribs extendingradially inward from the outer edge to a second radial position, and thethird ribs extending radially inward from the outer edge to a thirdradial position, and the first, second, and third radial positions beingdifferent from one another.
 15. The grill plate of claim 14, whereineach of the plurality of diffuser ribs is curved.
 16. The grill plate ofclaim 14, wherein the third radial position is concentrically arrangedwithin the second radial position, and the second radial position isconcentrically arranged within the first radial position.
 17. The grillplate of claim 14, wherein the support body includes a center opening, aplurality of first concentric openings, and a plurality of secondconcentric openings arranged therein.
 18. The grill plate of claim 17,wherein the third ribs extend radially inward from the outer edge to thecenter opening.
 19. The grill plate of claim 18, wherein each of thefirst ribs extend radially inward from the outer edge to at least one ofthe plurality of first concentric openings.
 20. The grill plate of claim19, wherein each of the second ribs extend radially inward from theouter edge to at least one of the plurality of second concentricopenings.